Puré of calabacín
We bring to you a basic and simple recipe for a delicious dish, spoon, mash the zucchini.
Do you know what is the difference between a cream and a puree? Thus it is that the cream tends to have an extra ingredient which is the cream, today, we will prepare a puree simple, lightweight and that you can take at any time of the year because in the autumn warm comes of wonder, but in summer you can take it at room temperature the flavor is still delicious.
You can vary the amount of zucchini and potato as you want with more or less smooth, so you can take these amounts as something approximate.
Index of the article
- 1 Ingredients
- 2 Preparation
- 3 Suggestions
- 4 More recipes
- 400 grams of zucchini
- 150 grams of potatoes
- 1/2 leek
- 1 onion
- Olive oil
In a pan put a good splash of oil and when hot, add the onion chopped along with the leek to pochen to an average temperature. Take a little salt on top-
Meanwhile we peel the potatoes and cut into slices. The zucchini can be peeled or not, I do not ground the truth but yes I wash it well, chop it.
When the onion and leek are pochados add the potatoes and zucchini with a touch of salt. Once you have sofreído cover with water and simmer for about 40 minutes at a medium temperature. After this, we just have to blend it together with the blender and put it back on the fire for a few minutes, stir well and check the salt.
As it is it is a puree simple but perfect, but if you have children or any guest that does not like the taste of zucchini can be added at the time of serving, when it is hot, a little cheese that melts very well with the heat and gives it a touch very different to the dish.
- Lasagne of courgette and tomato
- Scrambled eggs with zucchini